1 can refried or 2 cans of black beans
1 can corn
1 package shredded Mexican cheese mix (I use light but regular's fine too)
1 package tortillas
1/2 cup or so chopped onions
Pour half of the can of enchilada sauce into a Pyrex casserole dish. Any rectangle or square shaped one is fine.
Put one of the tortillas down in the sauce and put in one handful each of beans and cheese, maybe half a handful of corn. Add around a tbsp of the chopped onions. Roll the whole thing up so there's sauce on most of the outside of the tortilla.
Bake at 350* for 20-30 minutes.
Bean and corn enchiladas are great with salad and rice. I usually substitute 1/4 cup of salsa for water when making rice in the rice cooker and it turns out terrific.